A delightful twist on the classic wet burrito, these enchilada wraps are packed with flavor and perfect for any occasion.
Season the beef roast with seasoning salt, garlic powder, black pepper, cumin, and chili powder evenly on all sides.
Ensure the seasoning is evenly distributed for consistent flavor.
Heat a pressure cooker over medium-high heat and add a bit of oil. Sear the beef roast on all sides until browned.
Browning the beef enhances its flavor by creating a caramelized crust.
Add the beef broth to the pressure cooker, secure the lid, and cook under pressure for 50 minutes.
Follow the manufacturer's instructions for your pressure cooker for safety.
Release the pressure and carefully remove the beef. Shred it using two forks and return it to the pot.
Shredding the beef while it's warm makes the process easier.
Add hot sauce, taco seasoning, and butter to the shredded beef. Simmer until the mixture thickens.
Adjust the seasoning to your taste preference.
Warm the tortillas in the microwave until pliable.
Warming the tortillas prevents them from cracking during assembly.
Spread a thin layer of enchilada sauce on each tortilla, then add shredded beef, sliced tomatoes, and shredded lettuce.
Layer the ingredients evenly for a balanced bite.
Fold the tortillas into wraps and place them seam-side down in a baking dish.
Folding the wraps tightly helps them hold their shape during baking.
Pour the remaining enchilada sauce over the wraps and sprinkle with shredded cheese.
Ensure the wraps are evenly coated with sauce and cheese for a uniform bake.
Bake in a preheated oven at 350°F (175°C) for 20 minutes or until the cheese is melted and bubbly.
Avoid overbaking to prevent the wraps from drying out.
Serve the wraps warm with your favorite toppings like sour cream or guacamole.
Add fresh garnishes for a vibrant presentation.
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